day 4: what’s evil & beautiful … beet pickled deviled eggs (duh)!

Sometimes, things are simply not as they seem. There are things that are seemingly easy which turn out to be difficult. Others that are indeed a beast in the initial phase, but common in the execution. I suppose that would be life.

I won’t lie, I’m exhausted today. I had a game plan that failed to execute properly. I mapped the seconds to minutes and hours to no avail. Excuses? Nada … Still trucking along. Slowly and heavily caffeinated, but I’m moving!

The whole point of this insane challenge is to prove that – when you THINK you’ve got no more to give, when you THINK you have nothing you are wrong. Dead wrong. There’s always a half miracle in your pocket (you just forget you’re wearing jeans today).

Remember those beet pickle you gloriously whipped up yesterday (and I told you to save the brine)? Hello! I have plans for you … yes, you!

Don’t even bother attempting to have just one

What you’ll need:

Half a dozen of boiled and peeled eggs

The brine from yesterday’s pickling

1.5 heaping tsp of mayo (quality – I use the olive oil mayo always)

a little bit of prepared dijon mustard

salt & pepper to taste

4 dashes of your favorite hot sauce (I used Louisiana)

What you’ll do:

Place prepared eggs in the remaining brine to cover (a ziploc bag works beautifully)

Walk away from eggs for a minimum of 8 hours

Cut eggs in perfect halves and remove yolks. Do not discard. Rather, place in a bowl you can work with.